All chefs and seasoned cooks make their own vinaigrettes and dressings. They are extremely easy to make and most importantly, the cook is in complete control of what goes into them.

Most manufactured vinaigrettes and dressings contain a long list of unnatural ingredients and preservatives. When you learn the simple technique of making your own, you have the freedom to personalize the flavor by using fresh, quality ingredients.

In this lesson you will learn the difference between unstable and stable emulsions and the difference between vinaigrettes and dressings. We will teach you how to build a basic vinaigrette, using a variety of oils and acids. Once you learn how to make a basic vinaigrette, you will learn simple ways to flavor this kitchen staple. Finally, you will learn how to match vinaigrettes to various types of greens.

Vinaigrettes are multi-functional and should not be reserved just for salads. Whether you are marinating foods or if you want to add a punch of flavor to steamed vegetables or grains, vinaigrettes are an extremely easy way to expand your culinary repertoire.